Chicken Paillards with Radish-Mint Chutney

1. 1

   Preheat broiler.

2. 2

   With processor running, drop garlic and chili through feed tube and process until finely chopped.

3. 3

   Scrape down sides of work bowl.

4. 4

   Add mint and oil blend well, scraping down sides of bowl occasionally.

5. 5

   Transfer 2 tablespoons of mixture to small bowl and reserve.

6. 6

   Add radishes and walnuts to mixture in processor.

7. 7

   Using on/off turns, process until nuts are finely chopped.

8. 8

   Transfer chutney to bowl; season with salt and pepper.

9. 9

   Using rolling pin, pound each chicken piece lightly between sheets of waxed paper to even 1/2-inch thickness.

10. 10

    Sprinkle chicken with salt and pepper.

11. 11

    Spread reserved 2 tablespoons mint mixture over both sides of chicken pieces.

12. 12

    Broil chicken until brown and just cooked through, about 3 minutes per side.

13. 13

    Transfer chicken to plates.

14. 14

    Top with chutney and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.